Famously smooth and flavorful, Knappogue Castle Single Malt is made with pure Irish spring water and malted barley. “Malted” means that the barley has been germinated and then had its growth halted by heat. Famous for producing exceptionally smooth whiskey, malted barley is then dried in ovens without the use of peat. This process enables the crisp, clean flavor of malted barley to come through without smoky overtones.

The dried malt is then ground and mixed with hot water to extract the sugars. This liquid, called “wort”, is cooled to room temperature. Yeast is added, converting the sugars to alcohol and transforming the wort into a liquid called “wash,” with an alcohol level of 15-20 proof.

Distillation

The “wash” is distilled one batch at a time in traditional onion-shaped copper pot stills. This centuries-old tradition produces whiskeys of incomparable quality. The first output of distillation is 40 proof. These “low wines” are distilled a second time to increase strength and purity with the center cut of the second distillation used to make single malt.Â

The “heads” and “tails” are removed to enhance the quality of the spirit. The center cut is then distilled a third and final time, ensuring unparalleled smoothness. After the final distillation process, the spirit is colorless and about 130 proof.

Aging

The spirit is then placed in bourbon oak casks, stored at a relatively consistent temperature, and aged for at least 12 years until the right balance of flavors and mellow appeal is achieved. Our special editions, Knappogue 14 and 16, incorporate the unique enhancement of Oloroso sherry.

Selection

An expert “noser” samples and selects casks of the finest quality and distinct flavor profile to bear the Knappogue Castle label. The whiskey is then adjusted with pure Irish water to the desired proof (80 proof for Knappogue 12 year old and 16 year old, and 92 proof for Knappogue 14 year old) and then bottled.

This delicate distillation process, along with the moist and temperate Irish climate, yields the distinctive flavor of the Irish single malt.

Ingredients

Famously smooth and flavorful, Knappogue Castle Single Malt is made with pure Irish spring water and malted barley. “Malted” means that the barley has been germinated and then had its growth halted by heat. Famous for producing exceptionally smooth whiskey, malted barley is then dried in ovens without the use of peat. This process enables the crisp, clean flavor of malted barley to come through without smoky overtones.

The dried malt is then ground and mixed with hot water to extract the sugars. This liquid, called “wort”, is cooled to room temperature. Yeast is added, converting the sugars to alcohol and transforming the wort into a liquid called “wash,” with an alcohol level of 15-20 proof.

Distillation

The “wash” is distilled one batch at a time in traditional onion-shaped copper pot stills. This centuries-old tradition produces whiskeys of incomparable quality. The first output of distillation is 40 proof. These “low wines” are distilled a second time to increase strength and purity with the center cut of the second distillation used to make single malt.Â

The “heads” and “tails” are removed to enhance the quality of the spirit. The center cut is then distilled a third and final time, ensuring unparalleled smoothness. After the final distillation process, the spirit is colorless and about 130 proof.

Aging

The spirit is then placed in bourbon oak casks, stored at a relatively consistent temperature, and aged for at least 12 years until the right balance of flavors and mellow appeal is achieved. Our special editions, Knappogue 14 and 16, incorporate the unique enhancement of Oloroso sherry.

Selection

An expert “noser” samples and selects casks of the finest quality and distinct flavor profile to bear the Knappogue Castle label. The whiskey is then adjusted with pure Irish water to the desired proof (80 proof for Knappogue 12 year old and 16 year old, and 92 proof for Knappogue 14 year old) and then bottled.

This delicate distillation process, along with the moist and temperate Irish climate, yields the distinctive flavor of the Irish single malt.